INGREDIENTS

• 500 g honey
• 200 g cane sugar
• 3 eggs
• 10 g gingerbread spices
• 125 g ground almonds
• 125 g ground hazelnuts
• 1 tablespoon raisins
• 2 tablespoons diced dates
• 50 g candied lemon peel, diced
• 50 g candied orange peel, diced
• 500 g flour (half white, half rye)
• 1 1/2 sachets of baking powder

DIRECTIONS

• Slowly heat honey until liquefied.
• Work honey, sugar, eggs and other ingredients into a firm dough.
• Allow the dough a short rest and then roll out to approx. 1/2 cm thick.
• Cut out using cookie cutters and lay individual cookies on a baking sheet.
• Garnish with almonds and nuts (optional).
• Bake at 150° C in a convection oven (180° in conventional oven) for approx. 8-10 minutes.
• After cooling, gingerbread can be decorated with chocolate or a sugar glaze. For best results, gingerbread should be kept in a sealed tin.